This duck recipe by jeremy lee makes a wonderfully meaty salad, perfect for a tasty lunch or light supper. Salt duck is paired with watercress and a delicious pickled prune recipe, the latter working equally well with other cold meats.
Ingredients For Salt Duck With Pickled Prunes Recipe
1 Mallard
1 teaspoon Sea salt
1 sprig Thyme
Black pepper
1 Handful of flat leaf parsley
2 Handfuls of white breadcrumbs
1 Garlic Clove
Sea salt
Black pepper
Olive oil
500 gram Prunes
250 gram Redcurrant jelly
150 milliliter Red wine vinegar
0.5 stick Cinnamon
1 teaspoon Black peppercorns
1 Bay leaf
2 Slices of lemon peel
2 Slices of orange peel
Watercress
1 Mallard
1 teaspoon Sea salt
1 sprig Thyme
Black pepper
1 Handful of flat leaf parsley
2 Handfuls of white breadcrumbs
1 Garlic Clove
Sea salt
Black pepper
Olive oil
150 milliliter Red wine vinegar
250 gram Redcurrant jelly
0.5 stick Cinnamon
1 teaspoon Black peppercorns
1 Bay leaf
2 Slices of lemon peel
2 Slices of orange peel
500 gram Prunes
Nutrition value
831
calories per serving
2 g Fat9 g Protein176 g Carbs42 g FiberOther
Current Totals
2 g Fat
9 g Protein
176 g Carbs
42 g Fiber
MacroNutrients
Carbs
176 g
Protein
9 g
Fiber
42 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
754 mg
Iron
6 mg
Vitamin A
168 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
69 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
160 mg
Manganese
10 mg
Phosphorus
247 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment